Christmas donation to Hospitality Action
For the second year running we decided to mark Christmas by making a donation of £2,000 to the hospitality and catering industry’s benevolent fund – Hospitality Action. This registered charity raises funds to help hospitality people who have fallen on hard times. We have just received a thank you letter from them and it is pleasing to know the money will be put to good use in the coming months.
Click here to learn more about the type of work undertaken by Hospitality Action. If you would like to join us in supporting this worthwhile cause, please click here to go to the Hospitality Action website donation page.
Work Experience Jack Dickenson-Fogg
This week I have had my work experience at Lincat, and have thoroughly enjoyed it. To begin with I was quite nervous, but as soon as I arrived I was made very welcome. I have been in various departments throughout the week, which gave me a good insight into the many different roles within the company.
On my first day I had an introduction with Nick McDonald, the Marketing Director. In this Introduction I was informed of the many products made at the factory in Lincoln, and some of the basic background information of Lincat. This then set me up to begin working in the marketing department. During this time in the marketing department I had various different projects to complete, my first project was to evaluate the Lincat website and compare it to the other catering appliance manufacturer’s websites. Then I had my health and safety talk, with Paul Bilboa, this included a tour around the factory and a quick quiz on back injury. After completing a short course in health and safety I was awarded a certificate in manual handling.
Healthy chips in cost sector kitchens
I was recently asked by a journalist whether the widespread desire to offer ‘healthy food’ by cost sector kitchens has rung the death knell for everyone’s favourite – the ultimate comfort food – the chip!
My thoughts on the subject are that whereas a few years ago fryers were starting to be left out of new cost sector kitchens and refits, they’re now beginning to make a comeback.
I think that’s because there’s a greater understanding that what counts, when it comes to healthy eating, is a balanced diet. And fried foods can form part of that healthy eating programme.
It’s true too, especially in healthcare settings, that ‘a bit of what you fancy does you good’. Good nutrition is essential to recovery and, if you can tempt patients to eat with well cooked, familiar food then there are real benefits to be had at every level.
2010 – A great year for Lincat!
The start of the New Year is always a good time to take a moment to reflect on the year gone by and to look ahead to the new.
It’s good to be able to report that although there has been a great deal of uncertainty in the market in recent times, we have recorded an increase in sales in 2010. To keep up with demand, we have recruited further manufacturing staff; a particularly pleasing achievement in these otherwise uncertain times.
It’s satisfying too that the increase in sales was fairly uniform across most product ranges, with Lynx 400, Silverlink 600, Opus 700 and Opus Combi Steamers all delivering solid increases. The same was true of water boilers, with FilterFlow now firmly established as the standard by which boilers are judged.
A day out with Paul Hickman
As full combi training is included when you purchase a new Opus SelfCooking Center from Lincat, I recently had the opportunity of accompanying our development chef Paul Hickman on an end user Opus SelfCooking Center training day at Martin Mere Wetland Centre, in Burscough, Lancashire.
The Wetland Centre is currently creating a new kitchen and dining area for visitors to the centre. Their kitchen comprises an OSC61 Opus SelfCooking Center and from our Opus 700 series, 2 x OG7002 six burner range ovens, an OE7113/F filtration fryer and an OG7301 salamander grill. They also have 2 x IC3 insect control units. (more…)